Directions

Place the green tomatoes into a casserole dish and season all sides with salt and pepper. Add ouzo, white wine, and olive oil.

Turn them onto the cut side and roast in the oven for about 20 to 25 minutes until tender when pierced with a fork.

Allow the tomatoes to cool for 10 minutes to give up more juices. Reserve these juices for the feta mixture. Crumble the feta into the work bowl of a food processor fitted with a metal blade. Add the juices from the roasted tomatoes and a half cup of water.

Blend until smooth and creamy, approximately 2 minutes.

Pour the feta into the bottom of a baking dish that just holds all of the tomato halves.

Bake the tomatoes in the feta for about 10 minutes until it is soft and bubbly.

Probably because the baking instructions are usually on the pastry package. Mine has one for empty and one for filled. I can't wait to try this recipe. Cheese and mushrooms are a favorite combo. I wonder if the crisped sage leaves would keep if I made them a few days ahead and placed in a sealed container?

Thanks for a glimpse into a large family. I has 2 sisters and brother, but they were grown and moved out when I came along. My parents rule was stocking before breakfast, and tree after breakfast when often my oldest sister and her family would come to open presents under the tree. And my grandparents stayed with us over holidays.

I followed the recipe with the exception of adding chopped garlic to the ricotta ecause I just love garlic. I also switched from 375 regular bake to a 300 degree convection bake for the last 10 min to help some of the liquid evaporate. My crust was perfect all the way through! Also: pro tip: use full fat Greek yogurt! It's the closest to sour cream in f